Mini Salmon Cheesecake Bites

  • Author: De Ashton
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 80 minutes
  • Yield: 38 servings 1x
  • Category: Baked Goods
  • Cuisine: American


Just a tiny bite of salmon cheesecake to add to your appetizer tray. A four cheese cracker crumb crust with a cream cheese and sour cream filling dotted with bits of wild caught smoked salmon. Just before serving, garnish the top with a sliver of salmon and a salted caper.



  • Ritz® crackers (2 sleeves), crushed fine
  • Half a container of Bel Gioioso© Asiago, Fontina, Parmesan and Provolone freshly grated cheese
  • Pinch of seasoned salt
  • 2 tablespoons melted butter
  • 2 8 oz. bricks of Kraft ® Philadelphia© cream cheese
  • 2/3 cup sour cream cream
  • 1 jumbo egg (mine had a double yolk) or two small eggs
  • Zest from 1 large lemon – then cut lemon in half and squeeze juice into bowl.
  • With kitchen herb scissors, cut a small handful of fresh dill into tiny pieces right over the bowl.
  • Grate about 1 to 2 tablespoons of onion over the cream cheese mixture
  • 3 to 4 tablespoons of cornstarch
  • 4 ounces of wild caught smoked salmon, pulled into shreds.


  1. Preheat the oven to 325 degrees:
  2. Prepare the crumb crust: In one bowl, crush the Ritz© crackers into a fine crumb. Add the shredded cheese and the seasoning. Stir to combine well. Add melted butter to the crumb mixture and combine well so that all crumbs are moistened. Set aside.

Prepare the cream cheese filling

  1. In a medium bowl, add the two blocks of cream cheese, the sour cream, lemon zest, lemon juice, finely chopped dill, cornstarch and shredded salmon.
  2. With a hand mixer on low speed, combine the cream cheese mixture into a well blended filling. You want little bits of salmon and a smooth filling.

Prepare the muffing pan

  1. Line each muffin cup with a paper liner.
  2. Add a teaspoon of crumb mixture to the bottom of each paper liner. Tamp down lightly with the back of a spoon or the top of a spray can. You want it to be a perfect fit.
  3. Fill the muffin cups with the cream cheese filling. I fill them quite full and they did not overflow.
  4. Bake at 325 degrees for about 20 minutes. The tops will crack a little and settle as they cool.
  5. Allow to cool a couple minutes before removing from the muffing pan. Place in a rectangular cake pan with a airtight lid. You can then refrigerate to set the cheese mixture.
  6. When ready to serve, garnish top with a sliver of salmon and a salted capers.


  • You will need 2 medium bowls, a hand mixer, mini muffin cup liners and a quality 24 cup muffin pan.
  • More ideas: Instead of salmon, use crabmeat and season with Old Bay® or bits of shrimp and chili lime seasonings!
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